Ma Po Tofu with Steamed Broccolini

Ingredients

• 1 tablespoon black bean garlic sauce 
• 8 ounces broccolini steamed
• 1 tablespoon canola oil 
• 1 teaspoon chili oil 
• 2 cups rice long-grain white hot cooked
• 1 tablespoon cornstarch 
• 1 cup less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh
• 2 teaspoons ginger fresh grated peeled
• 1 tablespoon garlic finely chopped
• 4 ounces ground sirloin 
• 2 tablespoons less-sodium soy sauce 
• 1.5 tablespoons mirin sweet ( rice wine)
• 1 tablespoons sriracha hot ( chile sauce, such a Huy Fong)
• 2 teaspoons sugar 
• 14 ounce water-packed tofu firm drained

Equipment

• frying pan
• paper towels

Directions

1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels.
2. Cut tofu into 1-inch cubes.
3. Combine Sriracha and the next 3 ingredients.
4. Combine broth and next 3 ingredients, stirring until smooth.
5. Heat canola oil in a large skillet over medium-high heat.
6. Add beef; stir-fry 3 minutes.
7. Add garlic and ginger; stir-fry 30 seconds.
8. Add Sriracha mixture; cook 1 minute, stirring occasionally.
9. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu.
10. Serve with rice and Broccolini; sprinkle with cilantro.